Debbies Vegetable Lasagna Recipes

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INDIVIDUAL VEGETABLE LASAGNAS



Individual Vegetable Lasagnas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 23

3 tablespoons extra-virgin olive oil
1 medium Spanish onion, finely chopped
1 medium carrot, finely chopped
1 medium zucchini, finely chopped
1 medium summer squash, finely chopped
8 asparagus spears, cut into 1/4-inch slices
1 pound fresh plain lasagna sheets
2 cups Simple tomato sauce, recipe follows
1 1/2 cups canned white beans, rinsed and drained
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/2 cup freshly grated Parmesan
3 tablespoons unsalted butter, halved
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Preheat oven to 375 degrees F.
  • In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.
  • Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.
  • In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

DEBBIE'S VEGETABLE LASAGNA



Debbie's Vegetable Lasagna image

Delicious vegetable lasagna with a white creamy sauce. A family favorite!

Provided by Debbie

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 1h10m

Yield 8

Number Of Ingredients 17

9 lasagna noodles
¼ cup margarine
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup milk
½ cup vegetable broth, or as needed
2 tablespoons white wine
½ cup grated Parmesan cheese
1 cup light ricotta cheese
1 egg
1 egg white
1 tablespoon olive oil
2 cups coarsely shredded carrots
2 cups coarsely chopped zucchini
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
  • Whisk ricotta cheese, egg, and egg white together in a bowl.
  • Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
  • Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
  • Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 30.4 g, Cholesterol 39.1 mg, Fat 13.2 g, Fiber 3.2 g, Protein 13.6 g, SaturatedFat 4.3 g, Sodium 481.9 mg, Sugar 5 g

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